Using starch molecular fine structure to understand biosynthesis-structure-property relations

Yu, Wenwen; Li, Haiteng; Zou, Wei; Tao, Keyu; Zhu, Jihui; Gilbert, Robert G.

doi:10.1016/j.tifs.2018.08.003

Cited by 100 publications

(52 citation statements)

References 51 publications

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“…While SEC is needed for the amylose CLDs, the SEC amylopectin CLDs are not used here because FACE can give a much better resolution for DP ≲ 180. Amylose CLDs were fitted with the biosynthesis-based models described previously (Wu et al 2013a;Yu et al 2019;Nada et al 2017). The final outcomes of these models is that various features in different regions of the CLDs can be expressed in terms of just two parameters: β (with appropriate subscripts for amylopectin or amylose and for which feature), which is the ratio of the activities of the starch branching (SBE) and starch synthase (SS) dominating the CLD in that feature, and h (again with appropriate subscripts) which is the relative activity of the dominant SS in that region (Additional file 1: Figure S1-c and S1-d).…”

Section: Fitting Parametersmentioning

confidence: 99%

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Competition between Granule Bound Starch Synthase and Starch Branching Enzyme in Starch Biosynthesis

Han

Yang

Zhu

et al. 2019

Rice

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Background: Starch branching enzymes (SBE) and granule-bound starch synthase (GBSS) are two important enzymes for starch biosynthesis. SBE mainly contributes to the formation of side branches, and GBSS mainly contributes for the synthesis of amylose molecules. However, there are still gaps in the understanding of possible interactions between SBE and GBSS. Results: Nineteen natural rice varieties with amylose contents up to 28% were used. The molecular structure, in the form of the chain-length distribution (CLDs, the distribution of the number of monomer units in each branch) was measured after enzymatic debranching, using fluorophore-assisted carbohydrate electrophoresis for amylopectin and size-exclusion chromatography for amylose. The resulting distributions were fitted to two mathematical models based on the underlying biosynthetic processes, which express the CLDs in terms of parameters reflecting relevant enzyme activities. Conclusions: Finding statistically valid correlations between the values of these parameters showed that GBSSI and SBEI compete for substrates during rice starch biosynthesis, and synthesis of amylose short chains involves several enzymes including GBSSI, SBE and SSS (soluble starch synthase). Since the amylose CLD is important for a number of functional properties such as digestion rate, this knowledge is potentially useful for developing varieties with improved functional properties.

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Section: Fitting Parametersmentioning

confidence: 99%

“…The CLDs of amylose were fitted to a different mathematical model with similar assumptions, but this time implicitly involving GBSS as well (Nada et al 2017;Yu et al 2019). The treatment takes partial account of SEC band broadening.…”

Section: Amylose Cldsmentioning

confidence: 99%

Competition between Granule Bound Starch Synthase and Starch Branching Enzyme in Starch Biosynthesis

Han

Yang

Zhu

et al. 2019

Rice

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“…As will be seen below, three features can be distinguished here. Using publicly available software, the model then the data by assuming that each feature is dominated by chains formed from a single chain‐stopping event (by an SBE) and a chain‐growth event (by GBSS or a soluble SS), parameterized in terms of the ratio β i of activities of stopping to growth enzymes and the relative activity of the growth enzyme h i for the i th feature.…”

Section: Methodsmentioning

confidence: 99%

The Role of Pullulanase in Starch Biosynthesis, Structure, and Thermal Properties by Studying Sorghum with Increased Pullulanase Activity

Hasjim

Gilding

et al. 2019

Starch Stärke

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Pullulanase is a starch debranching enzyme involved in starch biosynthesis, but its function in starch biosynthesis is not fully established. This study aims to understand its function by analyzing a sorghum variety (SbPUL‐RA) with increased pullulanase activity (67% higher than wild‐type). The results demonstrate that increased pullulanase activity has little or no effect on crystalline structure or amylose content; however, it increases the total amount of starch, and produces amylose with longer chains. The changed amylose structures results in slightly decreased starch gelatinization temperatures. These results indicate a hitherto unconsidered role for pullulanase during amylose biosynthesis: it removes shorter amylose branches, which further facilitate the elongation of existing amylose chains.

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“…To date, some studies have explored the impact of gelatinisation on fermentable sugars [20,21], but these did not include any measurement of the starch structure of the cereals or malt used.Not only does the amount of starch vary but also the amounts and structures of the amylose and amylopectin molecules [22,23]. The variation in starch structure includes the average molecular sizes of fully-branched amylose and amylopectin molecules [24], and the chain length distributions (CLDs) of enzymatically-debranched amylopectin and amylose molecules [25,26] You & Izydorczyk, 2002 (the CLD gives the degree of branching of starch molecules, among other things). Though barley is the common cereal used in brewing, other major cereals (e.g., wheat, maize and rice) can be used in combination with barley malt to add additional fermentable sugars and/or flavour [27].The effects of varying the molecular weight of barley malt and solid adjuncts show differences in the number of limit-dextrins (small-branched non-fermentable oligosaccharides) remaining in the wort, and in their impacts on the beer flavour [28,29].…”

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confidence: 99%

“…Not only does the amount of starch vary but also the amounts and structures of the amylose and amylopectin molecules [22,23]. The variation in starch structure includes the average molecular sizes of fully-branched amylose and amylopectin molecules [24], and the chain length distributions (CLDs) of enzymatically-debranched amylopectin and amylose molecules [25,26] You & Izydorczyk, 2002 (the CLD gives the degree of branching of starch molecules, among other things). Though barley is the common cereal used in brewing, other major cereals (e.g., wheat, maize and rice) can be used in combination with barley malt to add additional fermentable sugars and/or flavour [27].…”

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confidence: 99%

Effects of the Starch Molecular Structures in Barley Malts and Rice Adjuncts on Brewing Performance

Quek

et al. 2018

Fermentation

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Background: Achieving optimal fermentation is challenging when the variation within malt starch structure and enzyme activities are not part of the standard malting specifications. This study explores how the variation of starch and starch amylolytic enzymes in both malts and rice adjuncts affect the mashing and the subsequent yeast fermentation in the laboratory-scale production of beer. Results: The addition of rice adjuncts significantly increased the maltose content whilst reducing the glucose content during mashing. The maltotriose content, released during mashing, was significantly negatively correlated with the total amylose content (r = −0.64, p < 0.05), and significantly negatively correlated with the number of amylopectin longer chains (degree of polymerization 37-100) (r = −0.75, p < 0.01). During fermentation, while the content of maltotriose significantly and positively correlated with both the rate and amount of ethanol production (r = 0.70, p < 0.05; r = 0.70, p < 0.05, respectively), the content of soluble nitrogen in the wort was significantly and positively correlated with both the rate and the amount of ethanol production (r = 0.63, p< 0.05; r = 0.62, p < 0.05, respectively). The amount of amylopectin with longer chains was; however, significantly negatively correlated with the ethanol production (r = −0.06, p < 0.05). Small variations among the ethanol concentration and the rate of ethanol production during fermentation were found with the addition of different rice varieties. Conclusions: The effects of the rice adjuncts on the performance of fermentation depends on the properties of the malt, including the protein modification and malt enzyme activities. This study provides data to improve standard malt specifications in order for brewers to acquire more efficient fermentation, and includes useful molecular structural characterisation.Fermentation 2018, 4, 103 2 of 21 diastase enzymes in producing fermentable sugars from malt, as well as malt and solid adjuncts [7][8][9][10][11][12]. However, none of the latter studies investigated the main substrate responsible for the fermentation: starch. One recent study examined the variation of starch structures between malts (and rice adjuncts), and also the starch-degrading enzymes and the resultant fermentable sugars [13]. However, no studies have considered any variations in starch quality, its role in the production of fermentable sugars and its fermentation efficiency. Except for the effects of starch structure, other factors are also involved in altering the release of fermentable sugars. For example, the protein content and the activities of amylolytic enzymes within the barley samples used can affect the release of fermentable sugars during mashing.Starch in barley, like most cereals, is the most abundant component within the grain, but the amount and composition varies depending upon grain type, as well as variety, and the environment the crop was grown in [14][15][16][17]. Starch is a complex branched glucose polymer that is comprised of amy...

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Using starch molecular fine structure to understand biosynthesis-structure-property relations

Cited by 100 publications

References 51 publications

Competition between Granule Bound Starch Synthase and Starch Branching Enzyme in Starch Biosynthesis

Competition between Granule Bound Starch Synthase and Starch Branching Enzyme in Starch Biosynthesis

The Role of Pullulanase in Starch Biosynthesis, Structure, and Thermal Properties by Studying Sorghum with Increased Pullulanase Activity

Effects of the Starch Molecular Structures in Barley Malts and Rice Adjuncts on Brewing Performance

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